Thursday, February 25, 2010

Maple-glazed bacon, fresh thyme and yukon potato frittata

We had such a fresh and fun frittata tonight (say that three times quick) that I wanted to post it.

What I loved about it--it wasn't the usual meat and potatoes dinner that left you feeling stuffed. It was so good. Even my meat-loving man Brandon liked it. Ava, well, that girl is just downright picky.

Anyways, here it is. I adapted the basic recipe from the Joy of Cooking, but the recipe is pretty classic. I used bacon glazed with a maple syrup, fresh thyme and yukon potatoes that were parboiled to make cooking a snap. It really took less than 4 minutes to cook in all.

In a skillet, melt 2 TB butter on medium heat.Beat eggs, salt, pepper, cheese, thyme together and add to mixture when butter is melted. Reduce heat to low and add potatoes, bacon. Add a little more salt, pepper to potatoes as well as cheese.Without stirring, cook until bottom is set.Be careful to keep heat low and not burn bottom.When bottom is set, place under broiler for 30-60 seconds to finish cooking top.Loosen frittata by swirling skillet in a clockwise motion. The butter should allow the frittata to move easily.Slide to cutting board and cut into 6 slices.Finish garnishing with cheese, parsley and red pepper flakes for heat. I also added a swirl of olive oil to the top to meld it all together. And a little more salt, pepper.Flavor as you go!

So good. I mean, so good.

Enjoy!

Maple-glazed baconMaple-glazed bacon makes me happy. The smell is so comforting and it makes me feel loved. Amazing what bacon can do to you huh! I brought this out on a rough day and it literally made Brandon smile.And it's so easy.